Sunday, April 11, 2010

Southern Style Green Beans with New Potatoes

Classic southern style green beans made with potatoes, and seasoned with bacon and onion.

Southern Style Green Beans with New Potatoes

Southern style green beans, whether made alone with sauteed onion and bacon, or with the addition of potatoes as show above, are a well loved side dish in this part of the country.

When fresh green beans are at peak in my garden, or in season and available in abundance at the grocery store, those are what I prefer to cook. When I run out of those, or when it's off season, frozen or canned green beans are a perfectly acceptable substitute. The ones pictured above are actually fresh beans from my garden that I froze! If using fresh or frozen beans, be sure to saute them in the cooked bacon and onion for a bit first, then add the potatoes and enough chicken broth to the pot to cover.

I love fresh, whole green beans, lightly steamed with just a bit of butter, salt and pepper, but occasionally we really enjoy them done this way. You can also omit the potatoes, which is actually the way that I cook them most often when serving potatoes or another starch on the side.

Green beans cooked down with bacon and onion and served with a side of potatoes instead.

Amounts given are just estimates - use more or less bacon and onion according to your taste.

Here's how to make them.

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Recipe: Southern Style Green Beans with New Potatoes

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

  • 3 to 4 slices of bacon
  • 1/4 of a small onion, coarsely chopped
  • 3 to 4 cups of fresh or frozen cut green beans,
  • 4 to 6 tiny new or 3 small red potatoes
  • Chicken stock, to cover
  • Kosher salt and freshly cracked black pepper, to taste

Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Add the onion and cook until softened, stirring occasionally.

If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut away a strip around the center of the new potatoes or if using small red potatoes, cut them into a medium dice; add to the beans. Pour over enough chicken broth to cover.  Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.

Taste and add salt and pepper if needed.

Cook's Notes: May substitute canned whole white potatoes or also excellent with the potatoes omitted. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. Can also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender. Amounts given are just estimates - use more or less according to your own taste. Also good with ham or andouille sausage.


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©Deep South Dish
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Posted by on April 11, 2010

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  1. Your post reminds me of how much I like green beans southern style. I think of them completely differently from the way I usually do green beans. In addition to the potatoes, my mother would add tender yellow squash as well. The layering was added depending on how long each vegetable had to cook. She served them up with sliced tomatoes, cucumbers marinated in a vinegar dressing and corn on the cob. It was her "vegetable" dinner.

    Thanks for the memories.


  2. The picture makes my mouth water...I make the green beans w/the bacon, and to the juices I add mustard/honey..The tater's thats my favorite..I love them any which way.....what a great addition to the beans/bacon...Have a great day Mary..

  3. i LOVE smothered green beans and potatoes.

  4. Potatoes, bacon and green beans....count me in!

  5. I love this dish! Thanks for adding it to my Linky! Have a great weekend!

  6. Just made this for dinner w/ your Chicken Pot Pie ... Perfect combo ~ just YUMMY !!!

  7. One of our favs too! Glad y'all enjoyed it.

  8. Hey, I'd like to know how many this serves!

  9. Hey Rachel! In my FAQ I address the serving size issue and why I don't include that. Most of my recipes will feed about 4 to 6 people - but it depends on appetites and what else is being served. I think a serving size of green beans alone would be about a cup, but factoring in the potatoes I'd say this probably would feed 4 when served as a side with a salad and a protein. Of course the amounts I give are really just estimates. You can absolutely increase ingredients to stretch this further.

  10. this is the way I cook mine,I buy the bacon scraps from the store they are cheap and have more flavor to me.My grannie would cook the fresh beans and potatoes brings back a lot of great memories and thanks for posting this recipe.

  11. Those bacon scraps are great aren't they? Bacon is sure getting expensive. Thanks for stopping by Jim - hope you visit us again & Happy Thanksgiving!!

  12. Mary, I make my green beans and potatoes exactly the same way. I have been craving this dish with a pan of dixie cornbread. I bought fresh green beans and tiny red new potatoes the other day and plan to make this tomorrow. I have applewood smoked bacon to season. I will serve it with my fresh tomatoes and onions and I'll be good. Who needs meat in the summer?

  13. Made this to go along with BBQ chicken and cornbread Sunday. Wonderful and brought back a lot of memories. Very much enjoying your site!

  14. Mary, I could eat this as a meal! I just add some cubed ham, and voila! I think green beans have to be my favorite veggie! This is the way I've always cooked mine. :)

  15. What can I use for seasoning besides pork for someone that can't eat pork?

    1. You don't really need to substitute Cherie - though you could use some turkey bacon for flavor if you like. Just add some fresh herbs!

  16. Do you cook the beans from frozen or do you thaw first?

    1. Hey Kati! When using frozen, yes, thaw them enough that the crystals from the ice won't spit at you when you saute them.

  17. I make mine with ham, green beans and potatoes. Also have cornbread, fresh tomatoes and onions....mmm hungry now.

    1. I use ham too sometimes, even anduoille sausage - it's all good. Now, that meal you mention? One of my favorites too Sue!!

  18. They are mighyt good cooked up with some fatback and olive oil too. :)

  19. They are mighty good cooked with some fatback too. :)

  20. Hi. Can you tell me how to adjust the recipe to exclude the potatoes? I am going to try these to go with our ham on Easter. Thank you, from a New Englander. ;-)

    1. The potatoes are the tiny new potatoes so not much of an adjustment is needed. Just slightly reduce the time and cook the green beans just until tender.


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